Hearty Stir-Fry Salad
TOTAL TIME: Prep: 30 min. + marinating Cook: 20 min.
YIELD: 6-8 servings.
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
Ingredients
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3/4 cup sherry or chicken broth
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1/3 cup soy sauce
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1 small onion, sliced
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2 garlic cloves, minced
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1-1/2 teaspoons ground ginger
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1-1/2 teaspoons chili powder
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1/2 teaspoon pepper
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1 pound boneless beef top round steak, cut into 2-inch strips
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3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
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4 teaspoons vegetable oil, divided
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3 medium carrots, julienned
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1 cup fresh broccoli florets
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1 medium green pepper, julienned
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1 medium onion, thinly sliced
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1 cup sliced fresh mushrooms
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1/2 cup minced fresh cilantro
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12 cups torn mixed salad greens
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3 medium navel oranges, peeled and cut into 1/2-inch pieces
Directions
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1.
In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
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2.
Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade.
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3.
Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
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